This is the oldest method of curing.
Traditionally farmhouses would adopt their own, distinct recipe, apply the ingredients to the pork and hang it in the inglenook above the fireplace.
Today, dry-curing is still a time-consuming process that requires each cut of pork to be hand-rubbed with a sea salt-based mix, every day for at least five days.
After 5 days it's washed in cold water, cleaned with vinegar and and air-dried for a further 5 days.
It's then smoked over wood chippings to give it even more flavour.
Because there's is no added water – as there is with wet cured bacon - dry cured rashers won’t shrink in the pan. It also means you get 20% to 30% more meat per Kg compared to the same weight of wet cured bacon.
Delivered vacuum packed.
Portion this out and freeze it.
It's best to separate every 4-6 slices with plastic or freezer paper.
Take care not to puncture the vacuum pack. Store it below 4°C and never let it get above 7°C. Be gentle with it, if you bang it or drop it the meat will lose some of it's moisture. Don't stack heavy things on top of it either.